Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat

Although goat meat has several health benefits than other red meats but comsumers reluctant it due to its unpleasant flavor. This study aimed to investigate the odorant of goat meat as well as compare the quality traits of meat regarding sex status. The loin meats [non-castrated male (NCM), castrate...

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Published in:Food science of animal resources 2023-07, Vol.43 (4), p.639-658
Main Authors: Shine Htet Aung, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Md. Altaf Hossain, Doo Yeon Jung, Hyun Cheol Kim, Cheorun Jo, Ki-Chang Nam
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container_title Food science of animal resources
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creator Shine Htet Aung
Edirisinghe Dewage Nalaka Sandun Abeyrathne
Md. Altaf Hossain
Doo Yeon Jung
Hyun Cheol Kim
Cheorun Jo
Ki-Chang Nam
description Although goat meat has several health benefits than other red meats but comsumers reluctant it due to its unpleasant flavor. This study aimed to investigate the odorant of goat meat as well as compare the quality traits of meat regarding sex status. The loin meats [non-castrated male (NCM), castrated male (CM), and female (FM)] were collected and stored at 4℃ in a laboratory refrigerator and analyzed on the 1st, 5th, and 8th consecutive days. The moisture content was the lowest and the protein content was highest in FM (p0.05), whereas a significant difference was observed in FM (p
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Altaf Hossain ; Doo Yeon Jung ; Hyun Cheol Kim ; Cheorun Jo ; Ki-Chang Nam</creator><creatorcontrib>Shine Htet Aung ; Edirisinghe Dewage Nalaka Sandun Abeyrathne ; Md. Altaf Hossain ; Doo Yeon Jung ; Hyun Cheol Kim ; Cheorun Jo ; Ki-Chang Nam</creatorcontrib><description>Although goat meat has several health benefits than other red meats but comsumers reluctant it due to its unpleasant flavor. This study aimed to investigate the odorant of goat meat as well as compare the quality traits of meat regarding sex status. The loin meats [non-castrated male (NCM), castrated male (CM), and female (FM)] were collected and stored at 4℃ in a laboratory refrigerator and analyzed on the 1st, 5th, and 8th consecutive days. The moisture content was the lowest and the protein content was highest in FM (p&lt;0.05). Fat and ash content in NCM and FM were similar while lowest in CM. The CIE L* was significantly higher in NCM, but there were no significant differences of CIE a* and CIE b* within groups at initial day. The color intensity increased on the 5th storage day and decreased again after the 8th storage day, except in NCM. NCM displayed the highest thiobarbituric acid reactive substances value (p&lt;0.05), whereas CM displayed a higher pH value than other groups throughout the storage period. Indole levels were the highest in NCM (0.031 mg/kg); however, skatole levels were not significant differences across all treatments (p&gt;0.05). No significant difference was observed in the fatty acid composition between NCM and CM (p&gt;0.05), whereas a significant difference was observed in FM (p&lt;0.05). Most of the water-soluble metabolites showed significant differences between sexes. 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title Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat
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